Kids Recipe Challenge winning recipe – 3rd place!
Category: School day lunch, grades 1-3
Abbey, in Toronto, likes how tasty and colourful this salad is. She helps to grate the carrots, dice the cucumbers while mom boils the pasta and slices the chicken. She then tosses everything together!
When kids don’t like sandwiches, salads are a great option. This easy to make salad can be changed up with your favourite vegetables and pasta shapes to suit everyone’s tastes.
Preparation Time: 10 minutes
Makes: 4 cups (1 L)
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To get 875 mL (3 1/2 cups) of cooked pasta, you will need 500 mL (2 cups) dried pasta.
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Use your favourite shape like elbows, shells, radiatore or orrechiette pasta.
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Try different vegetables like chopped peppers, celery, broccoli or cauliflower in the salad.
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For a vegetarian option use diced firm tofu for the chicken.
Ingredients
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Cooked short whole wheat pasta |
3 1/2 cups (875 mL)
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Diced cooked chicken |
1 1/2 cups (375 mL)
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Large carrot, coarsely grated |
1
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Diced cucumber |
1 cup (250 mL)
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Low fat Caesar salad dressing |
1/4 cup (50 mL)
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Directions
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In a large bowl, combine pasta, chicken, carrot and cucumber.
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Drizzle with dressing and stir to combine well.
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Cover and refrigerate for up to 2 days.
Nutrition Information per 1 cup (250 mL):
Calories: 315 kcal
Protein: 23 g
Fat: 10 g
Carbohydrate: 37 g
Fibre: 4 g
Sodium: 325 mg
Last Update – May 23, 2017